eggplant parmigiana

How To Make eggplant parmigiana

• 1

  Pare eggplants and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels.
• 2

  Mix egg with water and flour.
• 3

  Dip eggplant slices in mixture, drain slightly.
• 4

  Saute a few slices at a time quickly in hot olive oil.
• 5

  Combine seasoned bread crumbs with the parmesan cheese.
• 6

  In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese.
• 7

  Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese.
• 8

  Place liner in base.
• 9

  Cover and cook on low 4-5 hours or auto 3 hours.
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